Rosemary Garlic Focaccia

This Rosemary and Garlic Focaccia bread recipe makes the most delicious homemade bread that has soft chewy center with a crispy flavorful crust over the top. You’ll love this bread with pasta, soup or sandwiches. 

How to make Focaccia Bread with Rosemary and Garlic:

(scroll down for full recipe card)

Ingredients: 

For the dough: 

• Dry Yeast
• Warm Water (115°F)
• Honey
• Olive Oil
• Grated Parmesan 
• Kosher Salt
• All-purpose Flour

To assemble: 

• Unsalted Butter
• Fresh Rosemary 
• Olive Oil
• More Grated Parmesan Cheese
• Flakey Sea Salt 
• Garlic Cloves 

Instructions:

1. Place the yeast, water, and honey in a large bowl, and whisk to combine. Let it sit until frothy, 5-10 minutes. (If it is not frothy by this time, your yeast is dead and you need new yeast.)
2. Add 2 tablespoons of olive oil, grated parmesan cheese, and salt and stir to combine.
3. Add the flour to the bowl and stir until a shaggy dough forms. 
4. Knead the dough a few times by hand in the bowl until a smooth ball forms. 
5. Drizzle the remaining olive oil into the bowl and coat the dough in the oil.
6. Cover with plastic wrap and place in the fridge overnight to slowly rise and rest.
7. Brush a 9×13 baking dish with half of the butter all over. 
8. Use a fork to prick the dough a few times so it deflates. 
9. Transfer the dough to the prepared baking dish. Spread it out and brush the remaining butter over the exposed dough. Cover with plastic wrap and let it rise, doubling in size at room temperature, 2-4 hours.
10. Preheat the oven to 425°F. 
11. Sprinkle the rosemary leaves over the top of the dough and using your fingers, dimple the dough all over so it deflates again. 
12. Drizzle 2 tablespoons olive oil on top and use a pastry brush to spread it around making sure all of the dough is covered with oil. 
13. Sprinkle with the parmesan and flaky salt. Bake for 20-25 minutes until golden brown.
14. While the bread is baking, make the toasted garlic oil. Place the remaining 3 tablespoons of olive oil into a small skillet and add the thinly sliced garlic.
15. Place over medium-low heat, stirring occasionally until the garlic is lightly browned but not burned, about 15 minutes.
16. Once the bread is out of the oven, drizzle or brush with the garlic oil, let the bread cool for 10 minutes in the pan then take out, cut, and serve immediately.

Substations and Variations:  

• Skip a step: the roasted garlic oil. Top with butter or just brush with a little plain olive oil. 
• Dip it: You can also serve the garlic oil on the side as a dipping oil for the bread if you don’t want to drizzle it directly on top. 
• Make two loaves: If you want two smaller loaves you can use 2 9×9 baking pans instead of 1 9×13. Bake for 15-20 minutes or until golden brown.
• Add other flavors: Use this as a base and add your favorite flavors. Other yummy additions would be: roasted garlic, sun-dried tomatoes, olives, etc

My Notes and Tips:

You can skip letting the dough rise over night by following this tip: 

Letting the dough rise overnight in the fridge makes the end result a more light and airy focaccia. If you don’t have time to wait, then you can skip the overnight step. Mix the dough through step 3. Cover with plastic wrap and let it sit out at room temp until doubled in size, about 2 hours. Continue with the directions through step 6, but instead of needing an additional 2-4 hours for the second rise, it will most likely be ready in 60-90 minutes. Then continue as the recipe is written.

I hope your family will love this recipe as much as we do! If you do try this recipe please come back and leave a comment letting me know how much you liked it! 

Happy Baking Y’all!

Susanne 

Print

Rosemary and Garlic Focaccia

Rosemary and Garlic Focaccia bread recipe makes the most delicious homemade bread that has soft chewy center with a crispy flavorful crust over the top. You’ll love this bread with pasta, soup or sandwiches.

Course Side Dish

Cuisine Italian American

Keyword Homemade Bread, Rosemary Garlic Focaccia

Prep Time 20 minutes

Cook Time 20 minutes

Servings 15 slices

Calories 196 kcal

Ingredients

For the Dough

• 2 ¼ teaspoons active dry yeast one packet
• 1 cup warm water water temperature 115°F
• 2 tablespoons honey
• ¼ cup olive oil divided
• 2 tablespoons grated parmesan cheese
• 1 teaspoon kosher salt
• 2 ½ cups all-purpose flour

For the Assembly

• ¼ cup unsalted butter very soft
• 1 tablespoon fresh rosemary leaves
• 5 tablespoons olive oil divided
• 1 tablespoon grated Parmesan cheese
• 1 teaspoon flaky sea salt
• 3 cloves garlic thinly sliced

Instructions

1. Place the yeast, water, and honey in a large bowl, and whisk to combine. Let it sit until frothy, 5-10 minutes. (If it is not frothy by this time, your yeast is dead and you need new yeast.)
2. Add 2 tablespoons of olive oil, grated parmesan cheese, and salt and stir to combine.
3. Add the flour to the bowl and stir until a shaggy dough forms.
4. Knead the dough a few times by hand in the bowl until a smooth ball forms.
5. Drizzle the remaining olive oil into the bowl and coat the dough in the oil.
6. Cover with plastic wrap and place in the fridge overnight to slowly rise and rest.
7. Brush a 9x13 baking dish with half of the butter all over.
8. Use a fork to prick the dough a few times so it deflates.
9. Transfer the dough to the prepared baking dish. Spread it out and brush the remaining butter over the exposed dough. Cover with plastic wrap and let it rise, doubling in size at room temperature, 2-4 hours.
10. Preheat the oven to 425°F.
11. Sprinkle the rosemary leaves over the top of the dough and using your fingers, dimple the dough all over so it deflates again.
12. Drizzle 2 tablespoons olive oil on top and use a pastry brush to spread it around making sure all of the dough is covered with oil.
13. Sprinkle with the parmesan and flaky salt. Bake for 20-25 minutes until golden brown.
14. While the bread is baking, make the toasted garlic oil. Place the remaining 3 tablespoons of olive oil into a small skillet and add the thinly sliced garlic.
15. Place over medium-low heat, stirring occasionally until the garlic is lightly browned but not burned, about 15 minutes.
16. Once the bread is out of the oven, drizzle or brush with the garlic oil, let the bread cool for 10 minutes in the pan then take out, cut, and serve immediately.

Nutrition Facts

Rosemary and Garlic Focaccia

Amount Per Serving (1 slice)

Calories 196 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 3g19%

Trans Fat 0.1g

Polyunsaturated Fat 1g

Monounsaturated Fat 7g

Cholesterol 9mg3%

Sodium 331mg14%

Potassium 47mg1%

Carbohydrates 19g6%

Fiber 1g4%

Sugar 2g2%

Protein 3g6%

Vitamin A 107IU2%

Vitamin C 0.2mg0%

Calcium 16mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.